Outcome 2

Question 1

Consomme

Answer 1

A clear broth made by simmering a broth or a stock. Fat Free

Question 2

Stock

Answer 2

The liquid in which meat,poutry, and fish, or vegtables were cooked

Question 3

Chowder

Answer 3

Are cream soups with pieaces of vegtables, or fish and potatos and various seasoning.

Question 4

Cream Soup

Answer 4

Any type that is prepared by adding cream at the end of the cooking process. The finshed soup has smooth texture and rich flavor.

Question 5

Broth

Answer 5

Soup consisting of meat or vegtable chunks, and often rice, cooked in stock,

Question 6

Fish Fumet

Answer 6

Made from fish bones cooked in oil

Question 7

Brown Stock is made from…..

Answer 7

Roasted Bones

Question 8

What is White Stock made from?

Answer 8

Unroasted Bones

Question 9

What is Skimming?

Answer 9

removeing (a substance) from the surface of a liquid

Question 10

Ingredients in a Mirepoix

Answer 10

Onions, Celery, Bell Peppers, Carrots

Question 11

Soup can be served in 2 different courses of the meal, when is this?

Answer 11

1) As a appetizer, to stimulate the apetite

2) The Main Dish

Question 12

What is milk based thickened with?

Answer 12

Flour

Question 13

What is an example of a stock based soup and a milk based soup?

Answer 13

SBS: Chicken Noodle, MBS: Tomato Soup

Question 14

When your are preparing a stock based soup, what are the three preperation keys to success?

Answer 14

1. Keep the stock at a gentle simmer
2. Skim any foam or froth
3. Simmer long enough for full flavor

Question 15

Define the term gluten and describe its function in bread products.

Answer 15

A sticky, elastic protien that forms when flour is mixed with a liquid. Gluten makes the flour liquid sticky and elastic.

Question 16

What is yeast and what does it needs in order for it to grow?

Answer 16

Yeast is a living microscopic organism that can be corverted into sugar or starch into carbon dioxide. Bakers yeast is what we use often for leavening when cooking.

Question 17

Describe the difference between batter and dough? Give a few examples of each.

Answer 17

Batter- A mixture consisting flour and liquid that can be poured. Dough- A mixture consisting of flour and liquid that is thick and stiff enough to be handled or kneaded. Examples- B- Waffles and Pancakes, D- Biscuits and Rolls

Question 18

What is a leavening agent?

Answer 18

Ingredient added to baked googs that produces gas bubbles which cause the baked goods to rise.

Question 19

What are the leavening agents used in quick breads?

Answer 19

Eggs, Baking Soda, Steam, Baking Powder

Question 20

What is the leavening agent used in yeast bread?

Answer 20

Yeast

Question 21

Describe a good quality muffin?

Answer 21

1. It will be round and bumpy at the top. (No Peak) 2. It will have an even texture inside

Question 22

If you are making muffins for a breakfast party, what will happen if you over mix or under mix?

Answer 22

Overmix- causes quick breads to be tough and have tunnels. Undermix- Causes quick breads to be crumbly, dry, and have very few tunnels.

Question 23

List the steps of muffin method of mixing

Answer 23

1. Measure dry ingredients into bowl, mix, and make a well in the center. 2. Meaure liquid ingredients into a different bowl and stir. Add liquid ingredients to dry ingredients. 3. Mix until ingredients are blended. Batter will be lumpy.

Question 24

List the steps of the biscuit method of mixing?

Answer 24

Measure a sift dry ingredients. Measure and “Cut in” shortening. Make a Well. Measure and add liquid ingredients. Stir with a fork untill mixture forms a ball.

Question 25

What are the three leavening gases?

Answer 25

Air, Steam, and Carbon Dioxide

Question 26

Describe the use of eggs in breads.

Answer 26

Sometimes eggs are used as a leavening agent. They also add color and flavor to the bread. They help blend the ingredients. Also help bread rise.

Question 27

What are 2-3 ways you can shape bread rolls?

Answer 27

Swirl, Scroll, Braid